Eaters' Guild

Hey there--

Sorry for the silence last week, the recipe below is easier done than transcribed from my head...and I just altogether ran out of time.  So we continue with what was said last time, and this week we add summer squash to the repertoire.  The season is hopping along.  Garlic is pulled and ought to be dried down enough to add to your shares next week.        
We've started irrigating more regularly--pretty much as we'd expect for July.  Veg. for the week--salad mix, carrots, kohlrabi (i think), green onions, zucc/summer squash and kale.  I leave off with a kale variation on       Palak (Spinach) Paneer.  This, we served at the farm gathering in June.  It's a great way to use a lot of kale, just in case it is hanging around.....if you have some already in the freezer, you can thaw this, and use it as well--or you can hold some over, from weeks prior, this way to make a large quantity.  It wasn't easy to think it as a 2 bunch recipe as we will make a 6-8 bunch equivalent batch for the three of us, and have only a little left to heat as breakfast the next day.  Keep tasting as you go, and adjust seasoning as needed!  
Be well and enjoy your week!

Laurie Lee and Iris

Kale Paneer

This recipe serves 2, over rice.

Paneer is fresh cheese.  It is a lot like tofu as it takes on the flavor of that which it is paired, you can fry it, and it doesn't melt.  It is easy to make:
On the stovetop, heat 1/2 gallon milk to 195F--it is very important you heat the milk this high or else the curd will not separate completely.  Once milk is to temp, remove from heat and  add 2 tbsp cider vinegar, while stirring.  You will see the milk curdle, and gradually the curd will separate from the yellowish whey.  If the whey remains cloudy, either the milk wasn't hot enough, or a little more vinegar is needed.  Too much vinegar will flavor the cheese.  Once the curd is separated, strain from whey (carefully as it is very hot), add 1/2 tsp salt and lightly mix in with a fork, and let curd set in strainer to bind together.  you may leave this now and prepare kale

Chop 1 onion, 1-2 inch fresh ginger, 1 seeded and veined jalapeno, and saute in oil or ghee.  Add 1-2 tsp ground cumin, and 1-2 tsp ground coriander.  Once all is well wilted, remove from pan and set aside.  Heat pan with fresh cooking oil, add 2 bunches kale-- de-stemmed, torn, and sprinkled with salt, and saute on med-high heat until bright green and wilted.  Place kale and cooked seasoning mixture into a high powered blender or food processor.  Pulverize this to a chunky, thick paste.  Here, you may cut your paneer into cubes and saute in pan with fresh oil until lightly brown on some sides, then add veg paste and heat; or place the veg paste from blender into your saute pan, add cubed paneer and heat.  At this point you will need to add milk as necessary to keep the mixture loose but not sauce like, it should have some body and hold atop a bed of rice.  For finishing touches, while heating, add 1/2 tsp garam masala and salt to taste, squeeze the juice of 1 lemon, and continue to heat through.